Simple Carrot Soup Recipes

EASY CARROT SOUP

Easy Carrot Soup image

Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!

Provided by Tricia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half-and-half
1 ½ cups vegetable broth
2 ½ cups sliced carrots
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon red pepper flakes
salt to taste
ground black pepper to taste

Steps:

Steam carrots until tender.
In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 13.8 g, Cholesterol 30 mg, Fat 10.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 271.2 mg, Sugar 4.9 g

SIMPLE CARROT SOUP

Simple Carrot Soup image

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.

Provided by Lee Crowell

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream

Steps:

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g

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